Мастер-класс в Бангкоке, Тайланде

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В мае 2017 года состоялся практический мастер-класс в Бангкоке, Тайланде.

Программа курса:

  • Blueberry-lavender Opera. Composition: sponge cake «Joconde»; blueberry butter cream; lavender ganache with dark chocolate; blueberry glacage and macarons for decoration.
  • Cake «Caramelio». Composition: hazelnut sponge cake praline; caramel mousse with chicory; passion fruit jelly. Decoration: caramel glaze; chocolate, passion fruit jelly, caramel and guimauve.
  • Russian classic «Honey Cake» with modern style. Composition: Croquant almonds and honey; special biscuit Medovic;  honey Cremeux; Light vanilla mousse; glacage, whipped ganache and microwave sponge cake for decorations.
  • Green Apple Opera Cake. Composition: sponge cake with tea matcha and apple chips; baked apple mousse with lemongrass; jelly with green apple, passion fruit and tea matcha.
  • Entremet «Velute». Composition: chocolate-banana sponge cake; cremeux with milk chocolate; banana confit with passion fruit; pate choux with whipped milk chocolate ganache.
  • Entremet «Tapioca». Composition: Reconstituted pate sablee; jelly with pieces of mango, pineapple and jasmine; light coconut mousse with tapioca.
  • Individual cake “Marble”. Composition: cherry mousse; peach mousse; peach jelly; caramelized mousse with peach; caramelized sponge cake with white chocolate.
  • Individual cake «Tiana». Composition: lemon sponge cake; lemon pate sucre; lemon-avocado mousse; guacamole (avocado with lemon), strawberry jelly.
  • Individual cake «Hypnosis». Composition: pate sable; japanese sponge cake; raspberry, chocolate and thyme ganache; lemon cream; passion fruit-mango mousse.
  • Tart “Pina Colada”. Composition: pate sable; crème frangipane; lime cremeux ; coconut mousse ; vanilla and lime pineapples.
  • Tart «THE LION KING». Composition: almond pate sablee; orange-spices pastry cream; baked Pineapple with banana-caramel-spices sause; exotic macarons (mango, carrot, orange, spices).
  • Chocolate cookie with nougatine and soft caramel
  • Gianduja coffee sable

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